Kimmy Kreations Sweet Potato Pie Recipe

During holiday time in the South, certain dishes always show up on my table, especially comfort foods inspired by Kimmy’s Kreations Mac and Cheese and her famous sweet potato pie. I grew up eating sweet potato pie, and it was a big part of my childhood. My grandmom used to bake it and share it with us, and everyone in our family loved it so much.

As I got older, I started baking my own versions. I tried many styles, maybe more than thirty over the years. After all that, one recipe stayed on top. The Kimmy Kreations Sweet Potato Pie Recipe became my favorite every single time.

I learned a copycat version by watching Kimmy Kreations online and taking notes. The flavor, texture, and smell felt just right to me. Now I am sharing my version of the Kimmy Kreations Sweet Potato Pie Recipe so others can bake it too.

Roasting vs Boiling Sweet Potatoes— Which Is Best?

I prefer roasting sweet potatoes over boiling them. Roasting brings out natural sweetness and creates a thicker texture. The dry heat concentrates flavors. Boiling adds extra water, which can make the filling runny. You might need to cook off that moisture later.

Roasting also saves cleanup time. Just prick the potatoes, put them in the oven, and let them cook. When they cool, the skins peel off easily. The flesh inside is smooth and ready to mash.

Kimmy Kreations Sweet Potato Pie Ingredients & Substitutions

• Sweet Potatoes (2 cups mashed): Sweet potatoes are the main ingredient in this pie. Choose orange-fleshed varieties for the best color and sweetness. Roast them whole until very soft. This creates a smooth base for your filling. You can use canned sweet potato puree instead, but fresh roasted potatoes taste better.

• Brown Sugar (1/2 cup): Brown sugar adds deep caramel notes and moisture to the filling. Light or dark brown sugar both work well. Dark brown sugar gives a richer molasses flavor. You can swap it with coconut sugar for a similar taste.

• Granulated Sugar (1/2 cup): White sugar balances the brown sugar and adds pure sweetness. It helps create the right texture in the filling. Cane sugar or organic sugar works the same way.

• Cinnamon (1/2 teaspoon): Cinnamon brings warm, cozy flavor to the pie. Ground cinnamon from the spice aisle is perfect. Fresh cinnamon gives stronger flavor than older jars.

• Nutmeg (1/2 teaspoon): Nutmeg adds earthy warmth and depth. Use ground nutmeg for easy measuring. Freshly grated nutmeg tastes even better and more fragrant.

• Allspice (1/4 teaspoon): Allspice blends clove, cinnamon, and nutmeg flavors into one spice. A small amount goes a long way. You can use pumpkin pie spice instead.

• Salt (1/4 teaspoon plus pinch): Salt brightens all the other flavors and balances sweetness. Use fine sea salt or table salt. Kosher salt works but needs a bit more volume.

• Lemon Juice (1.5 tablespoons): Lemon juice adds brightness and cuts through the richness. Fresh lemon tastes best. Bottled lemon juice works in a pinch.

• Pure Vanilla Extract (1.5 teaspoons): Vanilla rounds out the flavors and adds warmth. Pure vanilla extract tastes much better than imitation. Vanilla bean paste gives even more depth.

• Half and Half (1/3 cup, room temperature): Half and half makes the filling creamy and smooth. Bring it to room temperature before using. Heavy cream creates a richer filling. Whole milk works but makes it lighter.

• Eggs (2, room temperature): Eggs bind the filling together and help it set during baking. Room temperature eggs mix in more smoothly. Large eggs are standard for baking.

• Flour (1 tablespoon): Flour helps thicken the filling and prevents it from being too loose. All-purpose flour is perfect. Cornstarch can replace it using the same amount.

• Unsalted Butter (4 tablespoons, melted): Butter adds richness and helps create a silky texture. Melt it before adding so it blends easily. Salted butter works but reduce the added salt slightly.

• Deep Dish Pie Shell (9-inch): A store-bought pie shell saves time and works perfectly. Choose a deep dish size for all the filling. Homemade pie crust tastes wonderful but needs more prep time.

Tools I Recommend for This Recipe

1. Mixing bowl – medium size
2. Hand mixer – smooth blending
3. Baking sheet – oven support
4. Measuring cups – accurate amounts
5. Measuring spoons – spice control
6. Fork or knife – potato prep
7. Oven – steady heat
8. Cooling rack – resting pie

How To Make Kimmy Kreations Sweet Potato Pie (Step-by-Step)

1. Prepare the Sweet Potatoes: Start by washing the sweet potatoes well under running water. Use a fork or knife to prick each potato several times. This helps steam release during baking. Place the potatoes on a baking sheet and bake in a preheated oven at 400°F. Bake until very soft, about 45 to 60 minutes. Remove from the oven and let them cool fully.

2. Peel and Mash: Once cooled, peel off the skins. Place the sweet potato flesh into a large mixing bowl. Use a hand mixer to blend until very smooth. Check for stringy bits on the mixer blades and remove them. The mashed potatoes should look creamy and soft.

3. Add Sugars and Spices: Add brown sugar and granulated sugar to the bowl. Sprinkle in cinnamon, nutmeg, allspice, and salt. Mix slowly until everything blends well. The mixture should look even and thick.

4. Add Wet Ingredients: Pour in vanilla extract and lemon juice. Mix again until smooth. Add melted butter that is warm, not hot. Pour in the room temperature half and half. Blend until the filling looks light and creamy.

5. Taste and Adjust: Taste the filling using a clean spoon. Adjust sweetness or spice levels at this stage. This step helps control flavor before adding eggs.

6. Add Eggs and Flour: Add the eggs to the bowl and mix gently until combined. Sprinkle in the flour and mix just until blended. Do not overmix. The filling should look fluffy and smooth.

7. Prepare the Pie Crust: Make sure the pie shell is fully thawed. Place it on a baking sheet for easy handling. Optional par-baking helps keep the crust firm. Line the crust with parchment paper and fill with dry beans. Bake for 5 to 7 minutes, then remove the beans and paper.

8. Fill and Bake: Pour the sweet potato filling into the pie crust. Smooth the top with a spatula. Bake at 350°F for 50 to 60 minutes, until the center looks set and no longer loose.

9. Cool and Set: Remove the pie from the oven and place it on a cooling rack. Let it rest for at least 3 hours. This step helps the pie firm up and slice clean.

10. Ready to Serve: Slice the pie using a sharp knife. Serve at room temperature or chilled. This pie tastes great on its own or with a small scoop of whipped cream. Enjoy clean slices and a smooth, creamy filling with every bite.

Pro Tips for Best Sweet Potato Pie

• Strain for Smoothness: For an extra-smooth filling, press it through a fine-mesh sieve after mixing.
• Prevent Burnt Crust: If the crust edge browns too quickly, cover it with strips of aluminum foil.
• Check for Doneness: The pie is ready when a knife inserted near the center comes out clean.

Common Mistakes To AVOID When Making Sweet Potato Pie

Using Watery Sweet Potatoes

One big mistake I see is using watery sweet potatoes. When you boil potatoes instead of roasting them, they soak up water. This makes your filling runny and thin. Always roast your sweet potatoes to keep the right texture.

Adding Eggs to Hot Filling

Another mistake is adding eggs to hot filling. Hot ingredients can scramble the eggs before they mix in properly. Make sure everything cools to room temperature first. You’ll get a smooth filling this way.

Overmixing the Filling

Don’t overmix after adding the flour and eggs. Too much mixing adds air and can cause cracks on top. Mix just until the ingredients combine. Stop as soon as you don’t see any flour streaks.

Cutting the Pie Too Soon

Some people cut the pie too soon. I learned this the hard way. The filling needs hours to set properly. Cutting too early gives you soupy slices. Be patient and let it cool completely on the counter.

Variations on Kimmy Kreations Sweet Potato Pie

Maple Sweet Potato Pie

I love trying new twists on this classic recipe. For a maple version, replace half the granulated sugar with pure maple syrup. The filling gets a lovely maple flavor that pairs beautifully with the sweet potatoes.

Praline Pecan Topping

You can make a praline topping by mixing chopped pecans with brown sugar and butter. Sprinkle this on top during the last 10 minutes of baking. The nuts turn golden and add a nice crunch.

Bourbon Sweet Potato Pie

For a bourbon version, add 2 tablespoons of bourbon to the filling along with the vanilla. This gives the pie a deep, sophisticated flavor that adults really love. The alcohol cooks off during baking.

Ginger-Spiced Sweet Potato Pie with Toasted Marshmallows

Try a ginger twist by adding 1 teaspoon of fresh grated ginger or 1/2 teaspoon ground ginger to the spice mix. This adds a warm, spicy kick that tastes amazing. I also like adding a handful of mini marshmallows on top during the last few minutes of baking for a sweet, toasted finish.

What To Serve With Sweet Potato Pie

Sweet potato pie is rich and sweet, so it goes well with simple, cool toppings. I love to serve it with a dollop of fresh whipped cream that is not too sweet.

A scoop of vanilla bean ice cream is also a wonderful choice. For a drink, a warm cup of coffee or a cold glass of milk is the perfect match for this dessert.

Make-Ahead & Storage

Make-Ahead: You can make the sweet potato filling up to two days before you plan to bake the pie. Just mix all the ingredients, cover the bowl, and keep it in the fridge. When you are ready to bake, let the filling sit on the counter for about 30 minutes before pouring it into the crust.

Storage: Once the pie is baked and fully cooled, you must keep it in the fridge. Cover it loosely with plastic wrap or foil. It will stay fresh and delicious for up to 4 days. You can also freeze the pie for up to two months. Just wrap it tightly before freezing.

This Kimmy Kreations Sweet Potato Pie Recipe gives you a creamy, spiced filling with a nostalgic flavor. It’s the one I always choose.

Try the pecan topping for something new. I hope you love this version. Tell me how your pie turns out